Greek Baked Ziti (Pastitsio)

In the Greek version of baked ziti, the noodles are mixed with two sauces: a lamb-and-tomato sauce and a milk-and-cheese sauce. I lightened the cream sauce by using 2% milk and fewer eggs. The casserole keeps for days in the refrigerator and cuts into neat little squares for reheating.

Ingredients

1 tablespoon olive oil

1 3/4 cups chopped onion

1 large garlic clove, minced

1/2 pound lean ground lamb

1/2 pound ground sirloin

3 (14.5-ounce) cans unsalted diced tomatoes, undrained

1 teaspoon dried oregano

1 teaspoon salt, divided

1/2 teaspoon ground cinnamon

2 tablespoons butter

1/4 cup all-purpose flour

3 cups 2% reduced-fat milk, divided

3 large eggs, lightly beaten

3/4 cup crumbled feta cheese, divided

10 ounce uncooked ziti (short tube-shaped pasta)

Cooking spray

1/4 cup dry breadcrumbs

Fresh oregano leaves (optional)

Nutritional Information

Calories 383

Fat 16.8g

Satfat 7.9g

Monofat 6.2g

Polyfat 1.2g

Protein 19.8g

Carbohydrate 38g

Fiber 3.7g

Cholesterol 108mg

Iron 2.9mg

Sodium 532mg

Calcium 199mg

Calories 383

Fat 16.8g

Satfat 7.9g

Monofat 6.2g

Polyfat 1.2g

Protein 19.8g

Carbohydrate 38g

Fiber 3.7g

Cholesterol 108mg

Iron 2.9mg

Sodium 532mg

Calcium 199mg

How to Make It

Step 1

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Add lamb and beef; cook 4 minutes or until browned, stirring to crumble. Add tomatoes, oregano, 1/2 teaspoon salt, and cinnamon; bring to a simmer over medium-high heat. Reduce heat to low, and cook 20 minutes, stirring occasionally and mashing with a spatula or flat side of a wooden spoon. Remove from heat; set aside.